First, wash the chickpeas twice with clean water and soak them overnight. Take a pressure cooker, add the soaked chickpeas with water and salt, and cook on high heat for 3-4 whistles. Turn off the gas and let the cooker cool down. In a non-stick pan, add cumin seeds, whole coriander, cardamom, bay leaf, and black pepper. Cook the spices for 2-3 seconds. Now, add crushed ginger, garlic, and green chilies to the pan. Cook the paste until it turns light brown. Add the boiled chickpeas to the pan. Also, add salt, turmeric powder, red chili powder, and coriander powder, and mix everything well. After mixing the chickpeas and spices, add a little water and bring it to a boil for 1-2 minutes. After boiling, add tamarind chutney and mix well. Cook on medium to low heat until the gravy thickens. Turn off the flame. The chole is ready to serve.
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